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Maple Roasted Sweet Potato and Brussels Sprout Salad | Taste and Tipple

Maple Roasted Sweet Potato and Brussels Sprout Salad

Course Salad
Cuisine American
Keyword Maple Roasted Sweet Potato and Brussels Sprout Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Yvonne Langen

Ingredients

  • 2 sweet potatoes peeled and diced into ½" cubes
  • cup pure maple syrup
  • 2 tbsp butter melted
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 4 cups Brussels sprouts shredded
  • ½ cup walnuts chopped and toasted
  • ½ cup dried cranberries
  • cup pecorino cheese shaved

Maple Tahini Dressing

  • ¼ cup tahini
  • ¼ cup warm water
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice freshly squeezed
  • ¼ tsp cayenne pepper
  • ¼ tsp salt

Instructions

  1. Preheat oven to 425°F.
  2. Arrange diced sweet potatoes on rimmed baking sheet. Combine maple syrup, butter, lemon juice and salt in a small bowl and pour over sweet potatoes. Bake in preheated oven, uncovered, for 30 minutes until fork-tender but not mushy. Cool to room temperature.
  3. Meanwhile, combine all Maple Tahini Dressing ingredients in a small bowl and whisk to combine.
  4. Shred Brussels sprouts in the large bowl of your food processor, thinly shred Brussels sprouts using the large S blade.
  5. Toss shaved Brussels sprouts with sweet potato, walnuts, pecorino, and dried cranberries. Drizzle with Maple Tahini Dressing and serve immediately.